Beef Bourguignon Pie Recipe | Holiday Dinner Recipe | Lee Kum Kee USA

Ingredients

• 3 Tbsp. olive oil
• ½ cup plus 1 tablespoon all-purpose flour, plus more for dusting
• 1½ lbs boneless beef chuck, cut into 2-inch pieces
• 3 slices bacon cut into ¼-inch pieces
• 1 medium onion, finely chopped
• 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
• 1 medium carrot, peeled, finely chopped
• 1 Tbsp. Lee Kum Kee Minced Garlic
• ½ cup finely chopped fresh parsley
• 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
• 2 Tbsp. brandy or bourbon
• 4 sprigs thyme, leaves stripped, plus more for garnish
• 1 bay leaf
• 1 whole star anise pod
• 2 cups low-sodium chicken broth
• 1 cup red wine
• 5 Tbsp. unsalted butter, room temperature, divided
• 8 oz. cremini mushrooms, stems removed
• 8 oz. pearl onions, peeled
• 1 Tbsp. fresh lemon juice
• 2 14 oz. packages frozen puff pastry, thawed
• 1 large egg, beaten to blend